Chickpea Flour Matzo Ball Soup {Grain-Free, Vegan}
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Tender, fluffy matzo balls made without grains, eggs or dairy! It's all possible thanks to chickpeas: both chickpea flour and aquafaba, the egg-like liquid from canned chickpeas. The soup is 100% kosher, too!
Recipe by::
Recipe type: Soup
Serves: 6 servings
  • Matzo Balls:
  • Drained liquid from a 15-ounce can chickpeas
  • 1 and ⅔ cups chickpea flour (certified kosher, if needed)
  • 2 and ¼ teaspoons baking powder
  • 2 teaspoons dried dill
  • 1 and ½ tablespoon olive oil
  • 3 tablespoons chopped fresh parsely leaves
  • Soup:
  • 2 teaspoons olive oil
  • 1 large onion, peeled and chopped
  • 3 large carrots, peel and thinly sliced
  • 3 stalks celery, thinly sliced
  • Optional: ⅛ teaspoon ground cloves
  • ¼ teaspoon freshly ground black pepper
  • 8 cups (64 oz) kosher vegetable broth
  • fine sea salt
  • 3 tablespoons chopped fresh parsely leaves
  1. Matzo Balls: Place the drained chickpea liquid in a small saucepan set over medium-high heat. Bring to a boil. Reduce heat to low and simmer until reduced to ½ cup. Cool.
  2. In a medium bowl, whisk the chickpea flour, baking powder and dill. Add the cooled chickpea liquid, olive oil and parsley, stirring until completley blended (the dough will be very stiff and sticky). Cover and refrigerate at least 2 hours or up to 1 day.
  3. Soup:In a large pot, heat oil over medium-high heat. Add onions, carrots and celery and cook, stirring, for 5 to 6 minutes or until softened. Add pepper and optional cloves; cook and stir 30 seconds longer.
  4. Stir in broth ; bring to a boil. Reduce heat and simmer, stirring occasionally, for 25 to 30 minutes or until carrots are very soft. Season to taste with salt.
  5. While soup simmers, roll teaspoons of matzo ball dough into balls, placing on a plate or piece of parchment paper.
  6. Return soup to a low boil and add the matzo balls. Cook for 5 to 6 minutes until balls have risen to surface and appear very firm.
  7. Ladle soup into bowls and sprinkle wth parsley. Serve immediately.
Tip: Do not cook boil the matzo balls too long or they will eventually start to break down. Remove the soup from the heat once the matzo balls are cooked through.

Storage: Store the leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating the soup, remove the matzo balls. Add the matzo balls back in when the soup is very hot (heat the balls for about 1 minute in hot soup).
Nutrition Information
Serving size: about 1-1/2 cups Calories: 198 Fat: 6.7 g Saturated fat: 1 g Carbohydrates: 27.2 g Sugar: 9.3 g Sodium: 439 mg Fiber: 6.4 g Protein: 6.9 g Cholesterol: 0 mg
Recipe by power hungry at